Lotus Seed Mooncake (Sweet Lotus Paste in Golden Syrup Crust)
Lotus seed paste is wrapped in a thin dough of golden syrup, neutral oil, alkaline water, and flour, then pressed into decorative molds and baked to produce this iconic Chinese Mid-Autumn Festival pastry. The syrup-based dough remains pliable and moist even after baking, unlike a standard pie crust, creating a skin that yields softly under the teeth before giving way to the dense, sweet filling. The ratio of filling to dough is intentionally high, so each bite delivers concentrated lotus seed flavor. Mooncake molds stamp intricate patterns onto the surface, but a heavy-handed egg wash blurs those details; a single thin coat preserves the design while adding a glossy, amber sheen. Baking in two stages at 190 degrees Celsius, with the egg wash applied between them, ensures even coloring without over-browning. The crucial final step is resting: sealed in an airtight container for at least one day, the dough absorbs oil from the filling in a process called hui-you, softening its texture and harmonizing the flavors into a cohesive whole.
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Instructions
- 1
Mix syrup, oil, and alkaline water, then add flour to form dough.
- 2
Rest dough for 30 minutes and divide lotus paste into 8 balls.
- 3
Wrap filling with dough and press in mooncake molds.
- 4
Bake at 190C for 8 minutes, then brush lightly with egg wash.
- 5
Bake 12-15 more minutes, cool, and rest airtight for 1 day.
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